Red wine sausage bake with herby breadcrumbs

Red wine sausage bake with herby breadcrumbs
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 40 min

This easy tray bake sees sausages and onions cooked in red wine until caramelised and then topped with a crunchy herb and breadcrumb topping. Take your weeknight dinners up a notch.

Nutrition: per serving

Calories
817kcals
Fat
52.4g (17.2g saturated)
Protein
31.5g
Carbohydrates
33.9g (21.2g sugars)
Fibre
4g
Salt
2.8g
Calories
817kcals
Fat
52.4g (17.2g saturated)
Protein
31.5g
Carbohydrates
33.9g (21.2g sugars)
Fibre
4g
Salt
2.8g

Ingredients

  • 2 tbsp vegetable oil
  • 2 red onions, cut into wedges
  • 2 x 400g packs of British free-range pork sausages
  • 400ml red wine
  • 150ml chicken stock
  • 50g fresh breadcrumbs
  • 25g finely chopped walnuts
  • Half a bunch of finely chopped fresh parsley
  • 2 tbsp pomegranate molasses
  • 60g dried sour cherries (or cranberries)
  • Handful of freshly chopped parsley (optional)

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Heat the vegetable oil in a roasting tin for 5 minutes in the hot oven, then add the red onions. Give the onions a stir, then top with the sausages in an even layer. Pour in the red wine and stock and roast for 40 minutes. 
  2. Meanwhile, combine the fresh breadcrumbs, walnuts and chopped fresh parsley in a bowl. Halfway through cooking, turn the sausages, then add the pomegranate molasses and dried sour cherries (or cranberries). Stir well, then add half the breadcrumb mixture. 
  3. Once the sausages are cooked, sprinkle over the remaining breadcrumb mixture in an even layer. Serve with a handful of freshly chopped parsley and steamed green vegetables, if you like.

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